Crockpot Spaghetti Squash Lasagna Bolognese + Video.
Happy Halloween!! ? ?
I know that most of us have work today, but I’m hoping it’s going to be more of a “fun” kind of work day! I was talking with one of my colleagues on Friday who told me that everyone in their office is wearing their costumes to work. Her office hosts a “best costume” contest every year. Um, ok! How fun is that?! What a cool office environment! Anyone else work where they do fun things like that?
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So how about Halloween parties, any fun festivities over the weekend? If you dressed up, what were you, or what are you going to be?? Tag me on Instagram or snapchat me with all your creepy pics!
My brother Malachi and his girlfriend Caitlin went to a party in Venice Beach as scary people, or dead people, or something like that. I don’t really know what they were, but they had blood all over them and creepy make-up. Gotta say, I was pretty impressed. Of course Caitlin was the cutest dead girl…in a creepy sort of way…that I’ve ever seen. I personally have no plans to dress up, but I mean, I guess there’s still time. Suggestions? Hmmm…
My oldest brother Creighton was planning on being a banana, but with the World Series going on in Cleveland, Halloween has pretty much been all but forgotten there. Everything has been Go Tribe, even Progressive Field was sold out for games 4 and 5…and that was just to watch the games on the jumbotron! Let’s hope the Indians can get it done tomorrow night IN Cleveland!
My weekend included all things FALL. Meaning I spent time hiking, carving pumpkins with the little sis, doing some kitchen “work”, because well, it’s just what I do. I also made hot chocolate and watched a kind of scary movie. Ok fine, it was really just a Harry Potter marathon with Asher. Loved it!
SO in other news, tomorrow is NOVEMBER and that has me freaking out just a lil bit. To be honest, it hasn’t hit me that October is over. It just flew by, like flew. I need to start planning Thanksgiving and like stocking up on my Lululemons and cozy Burton socks (courtesy of the lil bro of course) and prepping for the holidays and that thing called old man winter!
Ahh…so not ready. It’s weird because normally by this time of year the temps here are pretty cold, but the last couple weeks have been so mellow weather wise. No snow and pretty warm and sunny days. Definitely outta the ordinary for my little mountain town, but trust me – I know it’s coming soon!
Anyway, let’s talk spaghetti squash and crockpot things!
First things first, I have to say that I am really excited about this recipe because it makes cooking and working with spaghetti squash SO much easier. It might seem weird, but you actually cook the spaghetti squash right in the crockpot with the Bolognese sauce. Yes, in the crockpot and IN the sauce. For me, this is so exciting because my typical way of preparing spaghetti squash is to cut it in half, seed it and then roast it for forty-five minutes to an hour. It’s still pretty simple, but also kind of a process. Cutting spaghetti squash is not the easiest task and I swear one of these days the squash is going to win…yikes. Anyone feel the same?
When I was thinking about recipes the other week, the idea of a lasagna style Bolognese served over spaghetti sounded really good, but I wondered if there was maybe an easier, faster way to get everything cooked. I’ve seen some spaghetti squash crockpot recipes before, so I figured I would give it a try.
Guys. This recipe is kind of life changing. You literally just add everything to the crockpot, slow cook all day, and come home to an amazing dinner – DONE. No boiling water, no turning on the oven, none of that. Just slice open the squash (which will be soft and the easiest thing to cut through), remove the seeds and scrape the squash out into a bowl. Then top with sauce and burrata (parmesan too if desired) and EAT.
It literally does not get easier! And also…the crockpot cooks the spaghetti squash perfectly. I let mine slow cook for about six hours and it was perfect. Not mushy (which I was worried it would be) but tender and buttery and soo good! Especially when topped with lasagna inspired Bolognese. Yuummmms.
As things start to get crazy with holiday fun, this is for sure on my list of easy dinners to make in the upcoming months! And I mean, if you have time, I highly recommend throwing this in the crockpot right now, it would be the perfect after trick-or-treating dinner! <–do this
Crockpot Spaghetti Squash Lasagna Bolognese.
- 1 pound spicy Italian sausage or ground beef
- 1 pound lean ground beef (or Spicy Italian Sausage)
- 1 small sweet onion diced
- 2 cloves garlic minced or grated
- kosher salt and pepper
- 1 32 ounce can peeled tomatoes , I like San Marzano
- 1/4 cup tomato paste
- 1 teaspoon oregano
- 1 bay leaf
- 1 cup whole milk
- 1 medium to large spaghetti squash rinsed
- 8 ounces burrata or mozzarella cheese
- grated Parmesan cheese for serving
Heat a large skillet over medium high heat. Add the sausage, ground beef, and onion. Season with salt and pepper. Cook, breaking up the meat with a wooden spoon, until the meat is browned all over and the onion soft, about 5-8 minutes. Remove the skillet from the heat and transfer the meat to your crockpot. Add the garlic, tomatoes, tomato paste, oregano, bay leaves, and milk. Stir to combine.
- Add the spaghetti squash to the center. Cover and cook on low for 6-8 hours.
Carefully remove the squash from the crockpot and transfer to a cutting board. Wipe away any grease and then carefully cut the squash in half lengthwise. Remove the seeds, then using a fork, scrape the squash into strands. If the sauce is soupy, crank the heat up to high and let it cook for 30 minutes or until thickened. If the sauce is thick add 1/4 cup to 1/2 cup water.
- To serve, divide the spaghetti squash among bowls and ladle the bolognese over top. Add the cheese and sprinkle of basil or parsley. Enjoy!
Hope everyone has a great Halloween! See you in November! ??